Sweet Potato Salad With Toasted Coconut And Grapes Recipes

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ROASTED SWEET POTATO SALAD



Roasted Sweet Potato Salad image

Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. -Fran Fehling, Staten Island, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 10

4 cups cubed peeled sweet potatoes
1 tablespoon olive oil
1/2 cup chopped walnuts, toasted
1/3 cup dried cherries, chopped
1/4 cup minced fresh parsley
2 tablespoons reduced-fat mayonnaise
4-1/2 teaspoons white vinegar
1 tablespoon honey
1/2 teaspoon grated lime zest
1/4 teaspoon salt

Steps:

  • Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.

Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 189mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

SWEET POTATO SALAD WITH TOASTED COCONUT AND GRAPES



Sweet Potato Salad With Toasted Coconut and Grapes image

Great side dish, from the Plantation Room in Calloway Gardens, Atlanta. Making this reminds me of going to see the lights there around Christmas!

Provided by alijen

Categories     Yam/Sweet Potato

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup raisins
1/4 cup malibu coconut rum
2 lbs sweet potatoes, peeled and cubed into 1 inch pieces
4 ounces shredded sweetened coconut (1 1/2 cups)
2 tablespoons sherry wine vinegar
salt and pepper, to taste
2 tablespoons maple syrup
6 tablespoons olive oil
2 cups grapes, divided

Steps:

  • Soak the raisins in the rum overnight.
  • Preheat oven to 400 degrees.
  • In a saucepan, cook the sweet potatoes in boiling water 10 to 15 minutes, until a paring knife goes through a piece without resistance.
  • Drain and cool to room temperature.
  • Meanwhile, toast the coconut by spreading on a baking sheet and cooking in the oven 2 to 3 minutes until just beginning to brown.
  • Cool.
  • In a medium bowl, combine the vinegar, salt and pepper and whisk until the salt dissolves.
  • While whisking, add the syrup and olive oil slowly.
  • Reserve 2 tablespoons coconut and 1/4 cup grapes.
  • Toss remaining coconut and grapes, the raisins with any reserved juices and sweet potatoes with the dressing.
  • Spread in a shallow platter and top with the reserved coconut and grapes.

Nutrition Facts : Calories 334.1, Fat 14.3, SaturatedFat 5.2, Sodium 105.5, Carbohydrate 47.6, Fiber 5.5, Sugar 24.2, Protein 2.8

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